Food & Beverage Management

Kristopher Radusch

*** ***** ***** ******

Houston, Texas 77024

702-***-**** (C)

********@*****.***

HIGHLIGHTS

• Brokered food and beverage sales to multi-unit chain accounts and resort casino operations

• Managed a 32 outlet casino beverage operation

• Developed current operating and training material for Julian Serrano Restaurant

• Led and trained beverage and cocktail department of 450 employees

• Opened, planned, and managed The Bellagio pool operation for the 2009 season

• Generated $500,000 monthly revenue pool beverage operation while maintaining 20% COGS

• Driven to excel in organization, efficiency, communication in a fast paced environment

PROFESSIONAL EXPERIENCE

Brand Development Manager / Sales Associate

The CORE Group Las Vegas, Las Vegas, Nevada, December 2010 – Present

•Developed growth targets, business objectives and brand strategies for the brands that align with current market business plan

•Brokered sale of 50,000 lbs of new potato product to an upscale restaurant

Restaurant Manager- Julian Serrano / Assistant Beverage Manager

ARIA Resort & Casino, Las Vegas, Nevada, November 2009 - December 2010

•Grand Opening of Julian Serrano Restaurant and ARIA Resort and Casino –

December, 2009.

•Accurate and effective product control for all lounges and bars

•Trained staff and develop service standards in compliance with Forbes 5 Star Standards

•Assisted in training staff in knowledge of all spirits for continuous improvement of product knowledge.

•Maintained “ A” rating for SNHD with no downgrades since opening in over 20 operating venues

•Julian Serrano named Top 10 Best New Restaurants in U.S. by Esquire Magazine 2010

•Completed over 25 MGM Resorts International Leadership/ Training courses

Assistant Beverage Manager / Pool Beverage Manager / Management Associate

Bellagio Resort & Casino, Las Vegas, Nevada, January 2008 – November 2009

•Season Opening, The Bellagio Pool, 2009

•Maintained expenses below budget through accurate planning, waste-reduction, and cost effective operating procedures on a daily, monthly, yearly basis

•Developed Upward Mobility Program for Kitchen Helper to move into Master Cook position

•Level One Graduate- Court of Masters Sommelier Wine Academy

•Created current pool cocktail server and bartender training manual

Kitchen Manager

Barron’s Restaurant, University of Houston, Houston, Texas, January 2007 - December 2007

•Instituted standardized recipes

•Guided culinary students in basic kitchen operations

•Operated full service restaurant with areas of responsibility to include staff training and product control

Apprentice

Restaurant Lutz, Lyon, France, June 2006-August 2006

•Classically trained in French cuisine and technique

Personal Chef / Caterer

Self-Employed, Houston, Texas & Las Vegas, Nevada, September 2004 - December 2007

ACHIEVEMENTS

•Member of The Bellagio Whiskey and Bourbon Master’s

•Passed The Court of Master Sommeliers Introductory Sommelier Course

•Phi Delta Theta Fraternity: Texas Gamma Chapter

•Member of Phi Beta Delta International Honor Society

•Member of The National Association of Catering Executives

•Graduate Student Association, Conrad N. Hilton College, University of Houston

•Varsity Baseball: Southwestern University

•Athletic Director’s Academic Excellence Award 2004

•Southern Collegiate Athletic Conference Champions 2002

•Athletic Director’s Academic Excellence Award 2002

EDUCATION

Master of Science Degree - Hospitality Management, December 2007

Conrad N. Hilton College of Hotel and Restaurant Management

University of Houston, Houston, Texas

Bachelor of Arts - Communication Studies, December 2004

Southwestern University, Georgetown, Texas

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